The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

Aims: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols and the sensory impact of these odour-active compounds in wines.Methods and results: The studied oenological practices were based on the addition of gum arabic, mannoproteins, yeast cell walls, lees, oak chips, dairy cream and potassium caseinate and on the application of a bubbled nitrogen stream. These treatments were applied to naturally contaminated wines containing volatile phenols at concentrations above detection threshold. The treated wines were characterised by chemical and sensory analysis. The most effective treatments in the reduction of the concentration of volatile phenols were the addition of fine lees, cream and potassium caseinate. Apart from being able to partially remove these compounds (approximately 35% removal), fine lees contributed to a greater “freshness” and complexity of the wines. Although the addition of cream did decrease the sensory impact of volatile phenols, it did not benefit the wines as these were strongly marked by dairy aromas. The use of oak chips, although it did not have a notable effect on the removal of volatile phenols, led to a significant reduction in the perception of these compounds.Conclusions: It is demonstrated that certain oenological practices may decrease the impact of volatile phenols in red wines.Significance and impact of the study: Solutions, particularly applicable in a winemaking environment, are suggested to the wine industry.

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Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq190813010r ◽

2020 ◽

pp. 10-10

Author(s):

Sanja Radonjic ◽

Helena Prosen ◽

Vesna Maras ◽

Lea Demsar ◽

Tatjana Kosmerl

Keyword(s):

Cabernet Sauvignon ◽

Red Wines ◽

Grape Variety ◽

Chemical Parameters ◽

Alcohol Content ◽

Volatile Phenols ◽

Oak Chips ◽

Volatile Phenol ◽

Bottle Aging ◽

The Impact

The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 v/v %), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.

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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽

10.3390/fermentation7010004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 4

Author(s):

Ana-Marija Jagatić Korenika ◽

Ivana Tomaz ◽

Darko Preiner ◽

Marina Lavrić ◽

Branimir Šimić ◽

...

Keyword(s):

Yeast Strain ◽

Isoamyl Alcohol ◽

Starter Cultures ◽

Geranyl Acetate ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenol ◽

Sequential Inoculation ◽

Commercial Yeast ◽

The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

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High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

International Journal of Molecular Sciences ◽

10.3390/ijms22031196 ◽

2021 ◽

Vol 22 (3) ◽

pp. 1196

Author(s):

Javier Vicente ◽

Fernando Calderón ◽

Antonio Santos ◽

Domingo Marquina ◽

Santiago Benito

Keyword(s):

Ethanol Yield ◽

Color Stability ◽

Quality Parameters ◽

Wine Industry ◽

Wine Aroma ◽

Wine Quality ◽

Promising Tool ◽

Pichia Kluyveri ◽

The Impact ◽

Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽

10.3390/foods9080981 ◽

2020 ◽

Vol 9 (8) ◽

pp. 981

Author(s):

Antonio Amores-Arrocha ◽

Pau Sancho-Galán ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Volatile Compounds ◽

Isoamyl Alcohol ◽

Sensory Profile ◽

Nutritional Deficiencies ◽

Gas Chromatography Mass Spectrometry ◽

Red Wines ◽

Warm Climate ◽

Wine Quality ◽

Bee Pollen ◽

The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

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Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts

Fermentation ◽

10.3390/fermentation6030063 ◽

2020 ◽

Vol 6 (3) ◽

pp. 63 ◽

Cited By ~ 2

Author(s):

Cristina Romani ◽

Livio Lencioni ◽

Alessandra Biondi Bartolini ◽

Maurizio Ciani ◽

Ilaria Mannazzu ◽

...

Keyword(s):

Pilot Scale ◽

Wine Industry ◽

Red Wines ◽

Microbiological Control ◽

Sensory Analyses ◽

Quantitative Descriptive ◽

Red Grape ◽

The Impact ◽

Sampling Times ◽

Saccharomyces Yeasts

The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. The impact of the different starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S. cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a significant differentiation in the chemical-analytical composition. Moreover, sensory analysis revealed differences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception.

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Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines

Food Chemistry ◽

10.1016/j.foodchem.2013.10.039 ◽

2014 ◽

Vol 148 ◽

pp. 357-366 ◽

Cited By ~ 12

Author(s):

C. Pizarro ◽

S. Rodríguez-Tecedor ◽

I. Esteban-Díez ◽

N. Pérez-del-Notario ◽

J.M. González-Sáiz

Keyword(s):

Experimental Design ◽

Design Approach ◽

Volatile Profile ◽

Red Wines ◽

Oak Chips ◽

The Impact

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Climate Change Impacts and Adaptations: New Challenges for the Wine Industry

Journal of Wine Economics ◽

10.1017/jwe.2016.3 ◽

2016 ◽

Vol 11 (1) ◽

pp. 139-149 ◽

Cited By ~ 20

Author(s):

Nathalie Ollat ◽

Jean-Marc Touzard ◽

Cornelis van Leeuwen

Keyword(s):

Climate Change ◽

Climate Change Impacts ◽

Climatic Conditions ◽

Wine Industry ◽

Adaptation To Climate Change ◽

Wine Quality ◽

Wine Production ◽

Wine Making ◽

Wide Range ◽

The Impact

AbstractClimate change will have a profound effect on vine growing worldwide. Wine quality will also be affected, which will raise economic issues. Possible adaptations may result from changes in plant material, viticultural techniques, and the wine-making process. Relocation of vineyards to cooler areas and increased irrigation are other options, but they may result in potential conflicts for land and water use. Grapes are currently grown in many regions around the world, and growers have adapted their practices to the wide range of climatic conditions that can be found among or inside these areas. This knowledge is precious for identifying potential adaptations to climate change. Because climate change affects all activities linked to wine production (grape growing, wine making, wine economics, and environmental issues), multidisciplinary research is needed to guide growers to continue to produce high-quality wines in an economical and environmentally sustainable way. An example of such an interdisciplinary study is the French LACCAVE (long-term adaptation to climate change in viticulture and enology) project, in which researchers from 23 institutes work together on all issues related to the impact of climate change on wine production. (JEL Classifications: Q1, Q5)

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Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality

Foods ◽

10.3390/foods9121789 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1789

Author(s):

Fernanda Cosme ◽

António Inês ◽

Beatriz Ferreira ◽

Davide Silva ◽

Luís Filipe-Ribeiro ◽

...

Keyword(s):

Red Wine ◽

High Efficiency ◽

Color Difference ◽

White Wine ◽

Red Wines ◽

Technological Solution ◽

Wine Quality ◽

Total Anthocyanins ◽

Fining Agents ◽

The Impact

Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white and red wines. It was observed that the fining agents’ efficiency in removing aflatoxins was dependent on the wine matrix, being higher in white than in red wine. Bentonite was the most efficient fining agent, removing both aflatoxins (10 μg/L total) from the white wine and 100% of aflatoxin B1 and 82% of aflatoxin B2 from red wine. The impact of bentonite on white wine chromatic characteristics was low (color difference, ΔE* = 1.35). For red wine, bentonite addition caused a higher impact on wine’ chromatic characteristics (ΔE* = 4.80) due to the decrease in total anthocyanins, although this decrease was only 1.5 points of color intensity. Considering the high efficiency of bentonite in aflatoxins B1 and B2 removal and despite the impact on red wine color, bentonite is a very good technological solution for aflatoxin removal in white and red wines.

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Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile

OENO One ◽

10.20870/oeno-one.2017.51.4.1832 ◽

2017 ◽

Vol 51 (3) ◽

pp. 329 ◽

Cited By ~ 9

Author(s):

Mariana Tavares ◽

António M. Jordão ◽

Jorge M. Ricardo-da-Silva

Keyword(s):

Red Wine ◽

Prunus Avium ◽

Practical Interest ◽

Wood Chip ◽

Wood Chips ◽

Sensory Profile ◽

Wine Quality ◽

Oak Chips ◽

Aging Period ◽

The Impact

Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact with wood chips from different species were evaluated.Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors, while for visual and taste descriptors no statistical significant differences were found between the wines.Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of different wood species induced greater differentiation, especially for aroma descriptors.Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry, on red wine quality.

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Comparison of different scaling techniques for sensory analysis of wines

OENO One ◽

10.20870/oeno-one.2005.39.1.906 ◽

2005 ◽

Vol 39 (1) ◽

pp. 23 ◽

Cited By ~ 1

Author(s):

Frédérique Jourjon ◽

Ronan Symoneaux ◽

Catherine Thibault ◽

Myriam Reveillere

Keyword(s):

Sensory Analysis ◽

Objective Evaluation ◽

Order Effect ◽

Wine Industry ◽

Wine Quality ◽

Analysis Methodology ◽

Line Scale ◽

Trained Panel ◽

First Results ◽

The Impact

The use of sensory analysis for the winemaking industry is an interesting tool for objective evaluation of wine quality. Its development forces us to properly define and to adapt the methodology of tasting to this particular product – wine. The development of methodology of sensory analysis adapted to the wine industry constitutes one of the objectives of research carried out by the team of research from the laboratory GRAPPE of ESA (Ecole Supérieure d’Agriculture of Angers) in collaboration with Interprofession of the Wines of the Loire. The influence of scaling techniques on sensory evaluation results was studied during the setting up of a wine sensory trained panel and in order to obtain objective and pertinent characterisations of wine. Three different scales were used : a 10-point category scale ; a line scale consisting of a line where each taster’s appreciation is converted to a mark between 0 and 10 ; a scale mixing the first two.For each scale, five red wines from different appellations of Val de Loire – France were tested by the wine trained panel of the Laboratoire GRAPPE. Each set was repeated once. The products discrimination was better with the line scale and the category one. Nevertheless, interactions between judges and products were higher with the first. Results were less satisfactory with the category line scale. This method seemed to be less discriminating and interactions were more important. This fact can be explained by the different use of the scale by tasters. This study enabled us to verify the impact of the number of wine tested in the same session. Indeed, some attributes were significantly higher for the repeated wines. These results might justify establishing a different order of passage of wine for each assessor, thus minimising the order effect.This experimentation opens interesting perspectives for the optimisation of sensory analysis methodology in the winemaking industry. Complementary studies are taking place in the Laboratoire GRAPPE.

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